Articles
Liquid-Liquid Extraction Of Aroma Compounds With Hollow Fiber Contactor
March 11, 2009
•White Paper: Liquid-Liquid Extraction Of Aroma Compounds With Hollow Fiber Contactor
By Membrana
Nowadays, aroma concentrates are widely used in the food industry to improve the flavor of formulated foods or to compensate for the flavor losses of natural raw products during industrial processing. Consumers are more attracted to food products containing only ‘‘natural'' or ‘‘nature-identical'' additives, either for health reasons Žas synthetic compounds are likely to contain traces of harmful organic reactants., or simply because they provide a richer and more subtle sensory profile. Those ‘‘natural''-labeled aroma compounds are generally found at very low concentrationŽin the PPM range.in natural raw materials or in biosynthesis fermentation broths. Therefore, a cost-effective and efficient extraction step constitutes a major challenge for the production of such additives by the flavor industry. In order to recover odor-active organic substances from aqueous streams, the flavor industry relies mainly on the two main specific physico-chemical properties of flavor compounds.
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